Poker Chip Cookies
If you enjoy running your own fun poker games, have you ever considered playing for something a little different from the usual poker chips? Have you ever considered, for example, that you could even play for cookies? Poker chips are the ideal size and shape for making miniature cookies, so if you bake up a bunch of them, you’ll give your poker playing buddies something to nibble on as they’re deciding to go all-in pre-flop.
All you need is a decent recipe, different food colorings and you’re all set! Here’s a brilliant recipe that’ll have you baking up a batch of poker chip cookies in no time:
One large egg
10x tbsp softened unsalted butter
2¾ oz granulated sugar
¼ tsp salt
1 tbsp vanilla extract
7½ oz all-purpose flour
Place the egg (unbroken!) in a small saucepan, cover with an inch of water then bring to the boil. Turn the heat to low, cover, and allow to sit for ten minutes. Meanwhile, fill a small bowl with ice water. Use a slotted spoon to transfer the egg to the ice water and let stand for five minutes. Crack the egg then peel off the shell. Separate the yolk from white, discarding the white. Press the yolk through a fine mesh strainer into a small bowl.
In a mixer fitted with a paddle attachment beat the butter, sugar, salt and cooked egg on medium speed until light and fluffy. This should take about four minutes. Turn the mixer speed down to low then add the vanilla and mix. Stop the mixer, add the flour and mix on low speed for about 30 seconds. Make the dough into a cohesive mass using a rubber spatula.
The above method is to make the white dough for the middle parts of the cookie. Add the food coloring at this point to make the colored doughs. For extra flavoring you could add extra vanilla (with blue food coloring) or peppermint (for the green food coloring). Keep dough in the refrigerator until you are ready to use it.
To assemble, roll 3oz of the colored dough into a log 6” long and 1” in diameter. Then roll 3oz of the white dough into a sheet 6” by 3” and wrap lengthwise around the colored dough. Roll a second 3oz of the colored dough in a sheet 6” by 3.25” and wrap it lengthwise around the colored dough. Put this log into the refrigerator and repeat steps 1-3. Place this second log into the refrigerator as well. Roll out the remaining colored and white dough into 6” by 9” rectangles then cut into a dozen strips. Make a rectangle by alternating color and white strips then wrap the resulting rectangle around one of the refrigerated logs. Repeat with the second log. Carefully roll and stretch the resulting log to make all the layers stick together. Wrap in plastic wrap then freeze for one hour.
To bake them, line two baking sheets with parchment paper. Slice the dough into ¼-inch thick rounds. Place the cookies one inch apart on the sheet. Bake in the middle of the oven preheated to 350⁰ for about 15 minutes. Cool them on the baking sheet for about five minutes then transfer them to a wire rack until cooled to room temperature.